Description
Indulge in the light and refreshing flavors of this Velvet Lemon Cream Roll Cake. A tender sponge cake filled with a luscious lemon cream, this dessert is perfect for any occasion, from spring gatherings to summer soirées.
Ingredients
Scale
Cake:
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Filling:
- 1 cup heavy whipping cream
- 1/2 cup lemon curd
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line and grease a 10×15-inch jelly roll pan.
- Prepare the cake: Beat eggs until thick, then add sugar, vanilla, and lemon zest. Fold in dry ingredients. Bake for 10-12 minutes.
- Roll the cake: Invert the baked cake onto a powdered sugar-dusted towel and roll it. Let it cool.
- Make the filling: Beat cream, lemon curd, powdered sugar, and lemon juice until stiff peaks form.
- Fill and roll: Unroll the cake, spread the filling, roll it back up, and chill before serving.
Notes
- Roll the cake while warm to prevent cracking.
- Store in the refrigerator and serve chilled for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 23 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 95 mg
